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  • Author: Meagan


After a week of quick meals, I spent Friday catching up on some cooking and we had Turkey and Sweet Leek Pie for dinner with peas and corn and a Saskatoon Pie for dessert (with berries from the freezer).  Saturday night, Brock and I went on a Valentine’s date with some friends, and last night we enjoyed a meal at Mom and Dad’s.  Today being Valentine’s Day, I’m trying a new Indian recipe (in the crock pot!) – it came highly recommended from Kyla so I’m sure I’ll be posting it tomorrow – and I made some Chocolate Pudding yesterday in heart-shaped ramekins, ahhhh.

I actually forgot about this cobbler recipe – I made it ages ago just for the heck of it, for Brock.  It’s from Mark Bittman’s, ‘How to Cook Everything’ (a book so fabulous that I’d leave it permanently open on my counter if my kitchen was larger), and the only extra advice to mention is to never use frozen fruit.  It doesn’t really matter what kind of fruit you use, but cook with fresh, it will turn out better!




4 to 6 cups fresh fruit (I used blueberries and raspberries)

1 c. sugar (or to taste)

1/2 c. flour

1/2 t. baking powder

1/4 t/ salt

1/2 c. cold butter, cut into bits

1 egg

1/2 t. vanilla


Preheat the oven to 375 and toss the fruit in half of the sugar and then put it into a greased casserole (mine was about the size of an 8 x 8).

In your food processor, combine the flour, baking powder, salt and the other half cup of sugar and pulse a couple of times to combine.  Add the butter and process for about 10 seconds and then add in the egg and vanilla and mix by hand.  Drop this mixture in spoonfuls on top of the fruit, making sure that there’s venting space in between each blob.

Bake for 35 to 40 minutes until it’s a lovely golden brown and serve immediately (with ice cream!).

  • Category: Fruit Crisps


From Meagan's Kitchen

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